British Toad in a Hole

Toad in the Hole is budget-friendly English comfort food that is easy to whip up
for a simple weeknight dinner or hearty lunch.

Best of all, this recipe takes almost no time at all to prepare, using basic,
inexpensive kitchen staples you probably already have in your pantry for the
batter, and your choice of sausages.

British bangers are traditional, but if you can't find English pork or veal
sausages where you are, you can use what is available.

Servings: 6 servings

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Course:

Cuisine:

English British

Keywords:

baking simple comfort food holiday winter 10-minute dish Weeknight Dinner old-fashioned one-pot meal

🧂 Ingredients

12-16 oz bangers or other link sausages

one link sausage per serving
¼ cup butter, roast drippings, or shmaltz

(2 oz or 4 Tbsp)
2 large eggs

(or 3 small to medium eggs)
1 cup whole milk
1 cup all purpose flour

(or a blend of whole wheat and AP flour)
¾ tsp flaky kosher salt

(or ½ tsp fine salt)

Instructions

1 Place the rack in the center of the oven and preheat to 425 ℉.
2 In a medium mixing bowl, whisk together the eggs, milk, flour, and salt to make
a smooth, thin batter. Set aside and let the batter rest at least 10 and up to
30 minutes at room temperature, or up to a day in the fridge.
3 Brown the sausages in the butter (or other fat) in a 10-12" heavy cast iron
oven-safe skillet. Alternately, brown them in any large skillet, preheat a
baking dish in the oven, and arrange the browned sausages evenly in the pan,
then pour the butter over them.
4 Pour the pudding batter in the pan on top of the sausages in the skillet or
baking dish. The butter will pool up and around the batter- this is fine. You
can swirl it in or spread it gently with a spatula but do not mix- it will bake
into the batter leaving lovely crispy edges and a golden crust.
5 Bake immediately. Reduce the oven temperature to 375 ℉ after the first five
minutes. Keep the oven door closed while the pudding is baking to trap the steam
and you will get a better puff on your pudding.
6 Bake until the pudding batter is golden brown on top and puffed around the
sausages and the center is set, about 25-30 minutes. Baking time will vary based
on your oven and pan size and type.
7 Cut into wedges or squares and serve immediately, hot from the oven. Pudding
will deflate as it cools, like a souffle. Top with onion gravy and serve with a
side of veggies to make a more balanced meal.